Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the North Indian style spice mix, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Lay the chicken breasts onto a lined baking tray, drizzle with oil, spread over the korma curry paste and season with salt and pepper.

Turn to coat in the marinade. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, in a large bowl, combine two thirds of the mayo and half the mango chutney.

Toss the coleslaw mix through the mayo dressing and season with salt and pepper. 

Just before everything's ready, toss the rocket with the mango slaw. TIP: Don't add the leaves too early or they'll go soggy.

Once the chicken has finished roasting, slice into 2cm thick slices.

Share the sliced chicken between your serving plates and drizzle over the remaining mango chutney.

Serve with the spiced potatoes and mango rocket slaw.

Add the remaining mayo alongside for dipping.

Enjoy!